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Yes, I put butter (and EGG) in my coffee... Milk is SO last season!

Gasp!
Horror! Now just let it sink in…and stop pulling that face…I know it sounds
weird and even ‘eeeuuww’ but trust me, if you like custard, ice-cream, eggnog
etc then you can like my Hot Buttery Egg Coffee - it’s the same principal. The
egg is 'cooked' in the boiling water. And the fat from the egg and butter
(you could add coconut oil as well, or instead of) satiates you for hours. I’ve
even gone as far as putting in two eggs when I know I’m only getting to eat
again by late afternoon.

You
can also add cream or milk if you can tolerate it but, really, it doesn’t need it. The egg and butter
emulsify so beautifully you have a creamy latte in a matter of seconds. In fact, I wont drink coffee now any other way!

It
first caught my eye on this super blog here and then I really sat
up and took notice after reading about it here aswell.

It’s
actually not that unheard of in the sugar free world (also known as Low Carb)
that I've entrenched myself in, you know?

Since
being on this Low Carb WOE (way of eating, duh!) Ive lost 10kgs. I wasn’t actually trying
to lose weight, I chose to eat this way to better manage my recently diagnosed
Irritable Bowel Syndrome. Losing the weight is a kinda lovely sideaffect :o) Anyway, most people seem to ask “But, what do you
have for breakfast?” Because, if I don’t have sugar, then I don’t eat cereal
(hell no - LOADED with sugar and very high in carbohydrates) and I don’t eat
grains either anymore (so no more porridge / oatmeal), and wheat toast is
‘never again’, so “What else is there?”

Well,
for starters, there’s this Breakfast-in-a-Coffee-Cup. Check out Bulletproof Coffee [a great name, don’t you think?] to find out more about pimping your morning cuppa to serve as a nutrient dense meal which keeps you full when you don’t have time to cook up a full English breakfast. Best of
all, for me, it is 'milky' yet dairy free (if you use coconut oil or ghee), is prepared faster than you can say “LOW CARBOHYDRATE”, and it does just happen to have way
less carbs than regular milky coffee!

That's it! Nothing
left to say except ITS DELICIOUS and ITS GOOD FOR YOU! Just give it a whirl - don’t be such a girl - and try it! ;o)

Here’s
what you do…

Sugar replacement of your choice, to taste (I use about 12 drops of liquid stevia)

1 Cup, approx, of boiling water [If you just add boiling water, without adding
the coffee granules, and maybe add a drop of vanilla or cinnamon, you would be left with a dreamy, warm and
filling egg-nog type drink, only not as thick. Perfect at bed time].

This makes four
½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at
all) and quite filling. I’ve been known to make a bigger one for me (all in the
name of science, of course) and, well,
let’s just say my eyes were bigger than my tummy. For an afternoon snack, with
an espresso or cup of tea, a small ramekin is perfect (and then you have
one left for tomorrow, and the next day too). Now, because I
made these on a random Monday afternoon after picking up my brood from
gymnastics, I didn’t have the time, nor inclinat…

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better.

Here you can see it thickened beautifully in the fridge by the next day. If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it! This will now be my go-to recipe for all things custard related, and can be pimped and…

This is a lovely no bake treat
you can make with your kids in no time. It’s great for the holidays
and the kids ask to make them for parties, especially. And the best part is… you can
choose which ingredients suit your taste and diet preference. We opted for blueberries over
those awfully sweet, and artificially red, glazed cherries usually found in traditional
Rocky Road. Blueberries, are softly sweet and slightly sour. These mini marshmallows are not sugar-free but I allow them in small quantities. You can omit them
(or even make your own sugar free marshmallows?) but I find their soft texture
adds a lovely chewiness to the bite. My four year old complained,
saying the nuts were a bit too hard for him to chew, so together, we made a separate
batch with just blueberries and marshmallows, and these were still lovely, but
trust me, if your dentures can handle the crunch, the salted nuts and sesame
seeds help cut through the sweetness and enhance the chocolatey flavour to the
max! I keep a st…